Chickpea Miso Noodle Soup - a healing broth made from lemon and miso is perfect for cold season. Make this gluten free by using quinoa pasta. Vegan.

I don’t get sick very often, but this week I’ve been a little bit down for the count. It’s not the worse thing ever – it’s just lingering… and it’s also hungry. Lately, I’ve been craving foods that are hot, cold, and, well, salty (you know, so I can actually taste things).

My scratchy throat and I were on Pinterest the other day and we were inspired by this soup and also this one. I read somewhere that garlic, lemon, and steam help to cure coughs and colds so this broth-y soup fit the bill. I didn’t want cheese to be necessary for depth of flavor so I thought I’d use miso instead, which – bonus – is also healing. (I did add a little bit of pecorino at the end for extra rich saltiness but it’s very optional).

A perfect simple soup for the soul… also quite tasty for lunch the next day. I’m sure this one will be a keeper even when I’m feeling a bit better.

Add the chickpeas, pasta, kale and cook until the noodles are tender and cooked through. Reduce heat to low.

In a small bowl, whisk the miso with a few tablespoons warm water until the miso is incorporated and not clumpy. Stir half the miso-water into the soup along with a squeeze of lemon. Taste. If your soup is not salty enough, add the rest of the miso water. Add more lemon, salt and pepper to taste.

Mmmm this sounds awesome! I love soups with a miso base, and we’re stuck in a deep freeze right now so a big pot of this soup seems so comforting. I think I’ll be digging out the soup pot this weekend!

I am from Melbourne, currently in the midst of a pretty intense heatwave (40 degrees C!). And you have somehow managed to make me crave a steamy hot bowl of this soup!
It looks absolutely amazing.
Thanks, yet again, for another inspiring recipe. X

Sounds so comforting! Definitely going to try this soup! I’ve been down with a cold, too…and I was relieved to read that you said yours is making you hungry. Mine, TOO!!! I keep thinking, “shouldn’t I have *lost* my appetite?!?”

Oh my goodness, this is my kind of soup. Definitely a cure soup and what I would crave when I’m sick too. I may add some turmeric in as well for it’s anti-inflammatory properties. I’ve been in search for that perfect quick go-to recipe for when I am sick, and I think I just found it!!

This looks yummy! And so simple. Hope you’re feeling better soon – I swear by ginger when I’m ill; as a friend’s mum once said “It heats you up from the inside”…not sure about that, but it seems to do the trick!

Miso is a great choice when you are sick as It is so nutritious and flavorful. It comes together so fast so even if you are worn out from whatever virus you have, you can usually muster up enough energy to make it. Love the addition of lemon at the end!

Just got about two feet of snow here in Chicago, but lucky for me I picked up the ingredients for this yesterday because now I feel warm and hearty and refined and comforted all at once! This is probably my favorite dish I’ve made this winter. Thank you so much for such a lovely recipe!

I just tried this recipe. For some reason, the broth was not thin, golden and light, like the soup pictured. Not sure what I did wrong, but my broth is thick, yellow and creamy….any ideas? Too much starch?

Did you strain out the shallot and garlic pieces? It’s an optional step, but it helped mine become more thin and brothy. If it’s still not thin enough, try adding more water (or broth), and/or a little less of the other stuff until you get a nice consistency. (although mine was definitely a medium yellow color – the gold spoon might be creating some of the “gold” factor in the photo).

I already made this soup twice because my BF loved it as did I, and even though I sort of let the broth simmer for too long the first time which led it to evaporate, he enjoyed the mush and dryer version. I do tend to make things spicier because I love spicy food so I didn’t hold back on the red pepper flakes. Also I used brown rice miso which worked just fine, just added color to the soup. Overall great recipe! (Also my first time making soup EVER! Once I saw this recipe I just had to make it!)

I tried to sell my husband on a vegetarian soup when the weather outside was 12 degrees, just below zero with the wind chill. Not to be deterred, I swapped out the chickpeas for a couple of sliced up chicken sausages I had in the freezer. Delicious and hearty, and we both gobbled up the soup. Now I have a great base for whatever is left in the house on a weeknight. Thanks!

I love this recipe. I’ve tried it a few times and I think I like it better with white/cannelini beans, because they absorb the flavor of the soup a little better than the chickpeas. But overall–so amazing.